- 1 1/4 pounds pork tenderloin, fat trimmed
- 1 tablespoon whole black peppercorns
- About 1 1/2 tsp. kosher salt
- 3 tablespoons extra-virgin olive oil, divided
- 3 medium beets, preferably a mix of red and gold (1 lb. total)
- Juice of 1 lemon (2 to 3 tbsp.)
- 2 tablespoons chopped flat-leaf parsley leaves
- calories 283
- caloriesfromfat 42 %
- protein 31 g
- fat 14 g
- satfat 2.5 g
- carbohydrate 8.6 g
- fiber 2.4 g
- sodium 757 mg
- cholesterol 92 mg
How to Make It
Preheat oven to 350°. Pat pork tenderloin dry. Pour peppercorns into a resealable plastic bag and coarsely crush them with the back of a chef's knife. Season pork generously with 1 1/2 tsp. salt, then coat with crushed peppercorns.
Heat 1 tbsp. oil in a large ovenproof frying pan over high heat until hot but not smoking. Add pork and cook, turning over occasionally, until all sides are browned, 6 to 9 minutes. Transfer pan to oven and cook, turning over once, until an instant-read thermometer inserted in center registers 135°, 8 to 10 minutes. Remove and let rest about 5 minutes.
Meanwhile, peel beets with a vegetable peeler and coarsely grate with a food processor or box grater. Put in a medium bowl and add lemon juice, remaining 2 tbsp. oil, the parsley, and salt to taste; toss well.
Slice pork into 1/2-in.-thick pieces. Divide among 4 plates and serve with slaw.